Isolation and characterization of starch from water caltrop (Trapa bispinosa Roxb)

Abstract

Starches extracted from water caltrop and cassava were used to determine the structure, physicochemical properties and enzymatic digestibility. The water caltrop starch exhibited significantly higher blue value and amylose content than cassava starch. Resistant starch of water caltrop starch also was higher than cassava starch. The swelling power and paste clarity water caltrop starch were considerably lower than cassava starch. In addition, water caltrop starch was found to resist weakly to hydrolysis of α-amylase like cassava starch. Both water caltrop and cassava starches exhibited the A-type crystalline structure. As a result, the water caltrop starch could be applied in food as well as pharmaceutical industries. Key words: water caltrop starch, cassava starch, structure, physicochemical properties, enzymatic digestibility, resistant starch.